Baked Eggs with Tomato Sauce

Ingredients

• Make a thick tomato sauce
• poached egg
• Cover rather thickly with grated cheese

Method

1. 1

   Place a generous spoonful of the sauce in each individual baking dish and upon it lay a neatly trimmed poached egg.

2. 2

   Cover rather thickly with grated cheese, and put in the oven for 2 or 3 minutes to brown the cheese.

Nutrition per serving

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 9. The excerpt below is the record exactly as published.

BAKED EGGS WITH TOMATO SAUCE.— Make a thick tomato sauce and place a generous spoonful of the sauce in each individual baking dish and upon it lay a neatly trimmed poached tgg. Cover rather thickly with grated cheese, and put in the oven for 2 or 3 minutes to brown the cheese. The oven should be very hot in order to melt the cheese and leave the egg soft and creamy. — Mrs. Frank Ferguson, Franklin, 111. EGGS IN BATTER.— Poach 4 eggs in muffin rings and put into cold water. Mix 1 tablespoon of chutney with a little vine- gar and finely chopped sweet herbs; put the eggs into this mixture for ^ hr., drain and dip each egg in thick batter and fry to a rich brown in hoiling lard. Serve with spinach or parsley. — Mrs. Ella Fairchild, Palatine, 111. EGGS BEAUREGARD.— 5^ pt. milk, 1 teaspoon salt, 1 salt- spoon pepper, as many slices of toast as eggs. Remove shells from the required number of hard-boiled eggs, separate the whites and the yolks; put the yolks through a sieve and the whites through a vegetable press, or chop them very fine. Rub 2 table- spoons of butter and 2 tablespoons of flour together, add J^ pt. milk and stir until boiling. Add salt and pepper to taste and the whites of the eggs. Arrange as many slices of toast as there arc eggs on a heated platter. If desired, the bread may be cut to liken the petals of a daisy, having the petals about three inches in length. Spread the sauce on the buttered toast and press the yolks, seasoned with salt and pepper in the center, to form the heart of the daisy, or the powdered yolks may be sprinkled over the toast. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. EGGS A LA BENEDICT.— Split and toast muffins. Fry cir- cular pieces of cold boiled ham, place these over the halves of muffins, arrange on each a poached egg

Cook this with the app: pantry check, scaling, and the assistant.